Chicken Shepherd's Pie
A rich ground chicken and vegetable filling topped with a golden brown crust of premade mashed potatoes and parmesan cheese.
Servings: 6 Servings
Calories: 370kcal
Ingredients
- 1 pound Ground Chicken 97/3
- 1 medium Onion diced
- 2 stalks Celery diced
- 1 large 3oz Carrot, peeled and diced
- 1 Tablespoon 16g Olive Oil
- 1/4 cup 30g All Purpose Flour
- 1 teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper
- 1/4 cup 60g Tomato Paste
- 2 cups Chicken Broth
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Worcestershire Sauce
- 3 sprigs Fresh Thyme
- 2 Dried Bay Leaves
For the Topping
- 32 oz Bob Evans Mashed Potatoes
- 1 Tablespoon 7g Grated Parmesan
- 1/2 Tablespoon 8g Olive Oil
Instructions
- Brown the ground chicken in a large skillet over medium-high heat. Flip and push to one side of the skillet. Add the olive oil and onion, celery, and carrot. Stir everything together, breaking the chicken apart.
- Once fully cooked, add the flour, salt garlic powder, and pepper. Stir until no flour is visible. Add the tomato paste and cook until fragrant.
- Add the broth, vinegar, Worcestershire, thyme, and bay leaves. Bring up to a boil before reducing the heat to a medium-low simmer. Cook for 10-15 minutes, stirring occasionally, until the meat mixture thickens to resemble a gravy or meat sauce.
- Turn off the heat and set aside while you microwave the mashed potatoes. Add the potatoes on top of the meat mixture, followed by the grated parmesan. Drizzle 1/2 tablespoon of olive oil over the top.
- Bake at 350ºF for 35-45 minutes until the top is golden brown. For best results, let the pie cool for 5-10 minutes before serving. Top with fresh parsley and serve.
Nutrition
Calories: 370kcal | Carbohydrates: 36g | Protein: 26g | Fat: 16g